You want a sorbet that shows off the best features of autumn’s most elegant fruit? Pear sorbet is your ticket, friends. Like most fruit sorbets, the preparation is very, very simple. Cut up about 2.5 pounds of ripe pears into 1″ chunks and put them in a medium saucepan.
Add half a cup of the water, and simmer them over medium heat until they’re soft, about 20 minutes.
Meanwhile, stir together your Cremodan 64 (or gelatin powder) and about half your sugar. Set the bowl aside.
One the fruit is cooked to the point that it can be easily pierced with a knife, add the stabilizer mixture (would you believe I forgot to take a picture of that??). Remove the pan from the heat.
Pour the pears and the hot liquid into a blender. Add the remaining water, sugar and the lemon juice.
Purée the mixture until it’s smooth, pour it into a bowl and refrigerate it overnight.
The next day, process the sorbet in your ice cream make until it reaches roughly this point:
Immediately spoon it into a container and freeze it until it’s firm, about 4-5 hours. A chest freezer is best if you have one, since they get colder than normal kitchen freezers. When it’s completely frozen, be sure to allow it to thaw for 20-30 minutes before serving.